Description
Mitarashi Dango is a traditional Japanese dessert featuring chewy sweet rice flour dumplings skewered and grilled to a slight char, then generously coated with a glossy, sweet soy sauce glaze. This simple yet flavorful treat highlights the classic balance of sweet and savory, perfect for an authentic taste of Japan in your own kitchen.
Ingredients
Scale
Dango
- 1 cup shiratamako sweet rice flour
- 1/2 cup warm water (plus more as needed)
Sauce
- 1 cup water
- 1/4 cup soy sauce
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
Other
- bamboo skewers
Instructions
- Prepare the dough: Add the shiratamako sweet rice flour to a bowl and gradually pour in the warm water, mixing until a smooth, soft dough forms that resembles play dough in texture.
- Form balls: Divide the dough into small portions, about 1 tablespoon each, and roll them into smooth balls.
- Cook the dango: Bring a pot of water to a gentle boil. Drop the dough balls into the boiling water and cook until they float to the surface. Continue boiling them for an additional 1 to 2 minutes to ensure they’re cooked through.
- Cool the dango: Remove the cooked dango with a slotted spoon and immediately transfer them to a bowl of cold water to cool, then drain well to remove excess moisture.
- Skewer the dango: Thread three to four dango balls onto each bamboo skewer, spacing them evenly.
- Toast the skewered dango: Heat a nonstick skillet or grill pan over medium heat. Lightly toast the dango on all sides until they develop a light char, which adds flavor and a slight crispness.
- Make the sauce: In a small saucepan, combine water, soy sauce, sugar, and cornstarch. Cook over medium heat, stirring constantly, until the sauce thickens and becomes glossy.
- Glaze and serve: Spoon the warm, thickened sauce over the grilled dango skewers generously and serve immediately for the best taste and texture.
Notes
- If shiratamako is unavailable, you can substitute with mochiko (glutinous rice flour) and water, though the texture will be slightly different.
- Dango are best enjoyed fresh and warm for the optimal chewy and flavorful experience.
- Adjust the sweetness of the sauce by adding more sugar according to your taste preference.
